About
These cupcakes are so moist, delicious and full of vanilla flavor. I love how the creamy whipped ganache frosting perfectly compliments the cupcakes. I opted for more of a milk chocolate whipped ganache, but you can certainly use dark chocolate instead.
Ingredients
- 3 cup almond flour
- 1 cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon coarse kosher salt by morton
- 2 teaspoon baking powder
- ½ cup butter
- 2 large raw egg
- 2 teaspoon vanilla extract
- ½ cup almond milk
- 4 ounce heavy cream
- 4 ounce chocolate chips, sugar free
Instructions
- Preheat an oven to 350 F. Prepare a 12 count cupcake pan with liners. Combine the dry ingredients (almond flour, sweetener, kosher salt, and baking powder) together in a medium mixing bowl.
- Melt the butter in the microwave until completely melted. Add the eggs and vanilla extract.
- Heat the almond milk until very hot. Add these both hot into the dry ingredients and mix.
- Divide batter into the 12 cupcake liners and bake for 23-25 minutes until the cupcakes are lightly browned on top and cooked through.
- Remove from the oven and allow to cool completely.
- In the meantime, heat heavy cream in the microwave until starting to boil. Pour the hot cream over the chocolate chips. If using a chocolate bar, chop the chocolate into very small pieces. Allow chocolate and cream to sit for 5 minutes. Then stir to combine and chill until firm.
- Once the ganache is chilled, whip until light in color and fluffy.
- Frost cooled cupcakes with whipped ganache! Keep cupcakes in the fridge before serving.
Nutrition Facts
- Servings: 12
- Calories: 323.0kcal/1351.4kJ (per serving)
- Fat: 29.0g (per serving)
- Carbs: 24.1g (per serving)
- Protein: 7.8g (per serving)